Rosemary

This recipe can be prepared in 45 minutes or less.

Fontina cheese and caponata (a chunky Sicilian eggplant relish available in cans or jars at most supermarkets) make a substantial sandwich. Have pasta salad as well; grapes and assorted bakery cookies complete the dinner. Can be prepared in 45 minutes or less.

Serve with: Toast (especially when cheddar omelets are on the menu), potato pancakes, waffles, pancakes, or French toast. Combine with: Crusty bread and blue cheese. Use as: A dessert topping for pound cake (serve with vanilla ice cream).

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

Two favorite fall fruits turn up in an interesting, herb-scented side dish.

For ease of preparation, ask for the full round, not the short cut or partial leg, and have the butcher butterfly it for you.

The trick to having a turkey ready in two hours is to use a hot oven and a small turkey. I learned this recipe originally from Julia Child, but I've changed it along the way. The turkey should be no more than 14 pounds. If the roasting pan is more than 2 inches larger than the turkey, the juices may burn. (If you use a larger pan, add a little broth to the pan as needed.) Always remove any bags or parts from the large and small cavities before cooking, and start with a clean oven to avoid excess smoking. Because I make my turkey broth months ahead of time and freeze it, I can use that for the bird and the gracious amount of gravy. After Thanksgiving, I make another broth or stock from the turkey bones, leftover skin, and parts. I even add any leftover gravy, and freeze that whole stock for yet another turkey.

Oven-roasted red potato chunks sprinkled with chives; steamed and buttered baby carrots; and a limestone lettuce salad would be good accompaniments to this elegant main course. Finish with a strawberry-rhubarb pie from the bakery.

For an impressive presentation, I always set the lemon halves in red-wine glasses, because their bowls are larger than white-wine glasses. Serve extra lemons alongside.

Adobo — a paste made with chiles, spices, and vinegar or sometimes citrus juice — is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.

Here's the real thing — far more vividly colored, textured and flavored than the stuff that comes out of a can, and far more comforting. A drizzle of lemon-rosemary cream gives this classic American soup an Italian touch.

This is very easy to prepare and it makes an elegant addition to any party.

"At a recent lunch at the Stage House Inn in Scotch Plains, I was served a braised veal shank," writes Max J. Kalm of Westfield, New Jersey. "This version was so much better than the ones I’ve prepared. Would chef David Drake be willing to share his recipe?" The restaurant serves this entrée with a vegetable risotto. Mashed potatoes would also be a good side dish for the veal shanks.

Offer a hearty Cabernet Sauvignon with this impressive prime rib.